It’s an intriguing premise: a single batter that, while baking, separates into three distinct layers – a light sponge cake over an eggy cheesecake, all atop a wet, fudgy base. The batter is very thin and requires separately whipping the egg whites, which is slightly annoying although not difficult. The biggest frustration with these recipes is the vague requirement to bake “until the center jiggles slightly when gently shaken.” Making these cakes will take some practice to learn when the cake has been cooked just right – you don’t want to overbake, but underbaking results in a plate full of batter. Is it worth it? You’ll have to try it yourself to see if you like these textures together. There are many, many variations here, so you are sure to find a flavor profile you already enjoy as you try it out, from vanilla to chocolate to citrus to coconut and more. If you do enjoy these types of cakes, you may want to advance to more elaborate concoctions that add toppings, meringue, sauces, or crusts. The cookbook is well written and enthusiastic, and a good guide for anyone trying out this interesting and unusual addition to their dessert repertoire.